Pecan Cranberry Granola

Granola is my fave breakfast for weekdays. On weekends, I make eggs and avocado toast and pancakes, even, but when I’m on-the-go (read: eating breakfast at my desk) I really love yogurt and a hearty granola. Problem is, most pre-made granola is either BORING-city or has too much sugar or is CHOCKED full of almonds. And not the bee-friendly ones, either. So I decided to take matters into my own hands last weekend and make my own.

For this recipe, and really for all granola recipes, I try to do this: base of oats, one dried fruit, one nut, one seed, a couple spices, and something to sweeten the deal. In this case, I used cranberries, pecans, sunflower seeds, cinnamon, ginger, nutmeg, and coated the whole thing with maple syrup and coconut oil. You could really choose whatever you feel like, however. Play around with what you like – try raisins, or apricots, or crystallized ginger, use walnuts, or cashews, or peanuts…you get the idea.

And, let it be noted: if you make granola, it’s in the oven for a bit of time, and it smells AWESOME, so make.it.count – it’s like a two-for and you get a house scent out of it, no Yankee Candle needed!

The full recipe is here, and can be the basis for whatever you feel like this week, or whatever quarter-bags of nuts and seeds you have in your cabinet, which is what I usually use, let’s be real.

What do you guys look for in a granola? Do you like more fruit, or more nut? Do you even like oats, or do you leave ’em out and go for a more trek mix situation? Let me know what you’d like to see – I love hearing from y’all.

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Jennie is an Angeleno by way of the east and midwest. She loves all things colorful, citrus flavored, and coffee related, and can often be found adventuring around Los Angeles or cooking in her kitchen.